Sweet Potato Casserole

Sweet Potato Casserole

This is a pretty traditional sweet potato casserole with a crunchy sugar-and-pecan topping, lots of butter and cinnamon and deliciousness. I prefer the orange sweet potatoes, but you can use white ones if you need to. Pepitas would probably work well if you have nut-allergic folks that can eat seeds okay. There are always marshmallows, if not!

This is a tradition of my family, and sadly not super popular around these parts, though I’m always happy to see its arrival (even if I am stuck eating most of it). This will not be a problem at larger gatherings, though; I simply cook Thanksgiving dinner for three rather than twenty, so diversity of tastes is more limited. This goes well with the usual Thanksgiving suspects and may be able to be passed off as dessert, to boot.

Sweet Potato Casserole, adapted from about.com

Delicious mushy part:
3 medium sweet potatoes
1 c. granulated sugar
2 eggs
1 tsp. vanilla
1/2 c. (1 stick) salted butter, melted
1/3 c. milk
1/2 tsp. cinnamon
1 c. brown sugar
1 c. pecans (in your favorite state of choppedness)
1/3 c. all-purpose flour
1/3 c. salted butter, melted

Preheat the oven to 350F and grease a 9×9 baking dish.

Cook and mash the sweet potatoes (prick them and microwave them separately for 5-8 minutes, wrapped in a paper towel, if you don’t want to get a big pot of water going). Mix sugar, eggs, vanilla, butter, milk and cinnamon into the resulting mash and spread it into the baking dish.

Mix all the topping ingredients and top the mash mixture with the resulting topping.

Bake for 30 minutes or until the topping has made a delightful crust.


~ by iliadawry on 11 November 2013.

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